Ingredients
Method
- Mash enough strawberries to equal 1 cup
- In a 2-quart saucepan, combine sugar and cornstarch.
- Whisk in mashed berries and water
- Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (8 to 10 minutes)
- Boil the mixture for one minute then remove from heat
- Stir in salt and almond extract and allow to cool 10-15 minutes until slightly thickened
- Once mixture is cooled, fill pie crust with the remaining fresh strawberries
- Pour the cooked strawberry glaze in a strainer and strain over fresh strawberries**
- Refrigerate at least 2 hours
- To serve, slice & top with homemade whipped cream
Notes
*If the strawberries are rather large, quarter them so the pieces are smaller.
**You may need to gently shake the glaze so it drips between the spaces of the berries. It's okay if you have some glaze leftover and don't use it all in the pie. Save it & use as jam for breakfast.
**You may need to gently shake the glaze so it drips between the spaces of the berries. It's okay if you have some glaze leftover and don't use it all in the pie. Save it & use as jam for breakfast.